This is a print preview of "Baby Chard Salad With Orange Raspberry Vinaigrette" recipe.

Baby Chard Salad With Orange Raspberry Vinaigrette Recipe
by Global Cookbook

Baby Chard Salad With Orange Raspberry Vinaigrette
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  Servings: 4

Ingredients

  • 1/2 c. fresh raspberries
  • 1/3 c. fresh orange juice
  • 1 1/2 Tbsp. almond or possibly hazelnut oil
  • 1 1/2 Tbsp. extra-virgin extra virgin olive oil
  • 1 tsp sugar
  • 1/4 lb very young red Swiss chard leaves
  • 1/8 lb mesclun
  • 1/3 c. minced toasted almonds or possibly hazelnuts
  • 1 sm red onion, thinly sliced
  • 1/2 c. fresh raspberries

Directions

  1. Place all ingredients for vinaigrette in blender or possibly food processor; process till smooth. Strain before pouring over salad.
  2. In medium bowl, gently combine salad ingredients. Drizzle vinaigrette over salad and serve at once.
  3. Note: Nut oils (almond, hazelnut or possibly walnut) are highly perishable and should be refrigerated.